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This venue is closed.

This wood-burner is a big deal. Slice ran photos
of the master, Stefano Ferrara, building what reps are calling “New
York’s most serious pizza oven” out of salt, sand, and rock from Mount
Vesuvius (it’s the first he has built in the United States from the
ground up). Then came the photos of Mia Dona graduate chef Jarett Appell curing the oven according to the specifications of Stefano Ferrara, the guru of the pizzaialos at Kesté and Motorino.

According to Donatella Arpaia, “This is a very personal project, one that’s been in the
making in my mind for years.” After all, she spent part of her
childhood in Naples. And pizza isn’t the only thing on offer — there's a full menu of Neapolitan dishes. Also take note: The adjoining
lounge, DBar, serves drinks and pizza.